Saionee Chakraborty

Gauri Tandon of Isharya revisits childhood memories with the latest 'Fables' jewellery collection inspired by the Panchatantra. This interview explores how timeless tales influence contemporary designs and reveals evolving trends in the demi-fine jewellery industry. Gauri discusses her favourite stories and pieces from the collection and reflects on how women's relationship with jewellery has transformed into an expression of personal style. The conversation also touches upon potential future ventures into men's jewellery.

t2ONLINE takes a peek at fashion designer Vaishali Shadangule's Barcelona album

• Children aged between two and five enthusiastically played football at the Calcutta Parsee Club. • Parents encouraged their kids' interest in football as a bonding activity. • Swati Daver expressed her family's passion for Spain's team and Lamine Yamal. • Girish Wadhwani shared his admiration for Cristiano Ronaldo and Germany's team. • The event reflected how sports foster family unity and joy.

• Devieka Paul and Aman Shukkla opened Omartha on AJC Bose Road to offer unique Indian decor solutions. • The store combines traditional crafts with contemporary designs to meet the demand for meaningful home aesthetics. • A key challenge was finding artisans willing to adapt traditional techniques for modern tastes. • Omartha features curated collections including customised wall murals and furniture. • The launch has been positively received by locals seeking culturally rooted yet modern decor.

Home Goodlife Food & Beverage Goodlife By Saionee Chakraborty Published : 29 Jun 2026, 6:02PM Read about t2ONLINE's experience of dining at OZEN LIFE MAADHOO's underwater restaurant, M6m It certainly amazed me. It was my first time in an underwater restaurant. Being immersed in that setting is unique, almost mystical. It's like being inside a wonderful painting, which changes depending on the light, the time of day, and the perspective from which you look at it. Do dining experiences like these elevate the entire mood? In my opinion, discussion is always constructive, and experiences of this calibre leave a lasting impression if you're able to absorb and understand their importance. All you need to do is let yourself go and have the right mental flexibility and curiosity. And what's more wonderful than exchanging habits, customs, and cultures with other people? Can you tell us about some of the local ingredients that you used? And, what are your all-time favourite Italian ingredients? I was very intrigued by the fish and loved it. I had the opportunity to try rainbow runner and Emperor Fish and found them truly unique and tasty. But also, fruits like passion fruit, guava, and sea almonds are all excellent and unique products. I have many favourite and beloved Italian products: truffles, spiny artichokes, purple asparagus, beefsteak tomatoes, trumpet mushrooms, other mushrooms, and all the wild and aromatic herbs — just think, in Liguria we know and use as many as 70 different types, and we count around 3,000 biodiversity species — and then there are snails and shellfish. I'll stop here otherwise I'll never finish! Looking back, what made you fall in love with cooking? I approached cooking almost for fun, because after finishing middle school and not knowing which school to choose, I chose hotel management by chance and there, thanks to my visionary chef, I began to cook, and thanks to him, Mauro Polliotto, and his illustrious colleagues, whom he invited at least once a month to teach us, I fell in love with this wonderful profession and made it my job and my life. Do talk a bit about being Michelin-starred... Hard work, dedication, and discipline led me to the Michelin world, and after earning my first star at Fornace di Barbablù in 2001, where I was a chef de partie, I sought to grow, learn, discover, and find my own path. So, year after year, internship after internship, in 2016 I opened, together with the Ricci family, the Nove Giorgio Servetto restaurant, where I received my first Michelin star in 2020. It was a great satisfaction, but I was looking for something different, unique. Further motivation to continue my work, dedicating myself even more to concentration and purity of flavour. I wanted to make my homeland the absolute protagonist of my dishes, and in 2022, with the Vignamare restaurant, I earned the first Michelin green star for sustainability in the kitchen, and in 2023, the second red star of my career. Certainly two very important stages in my career because the first time, as they say, is never forgotten, but the second is the green star, were more important because they were earned with a more authentic, more rooted cuisine, which fully reflects my person and my values. What is excellence for you? For me, excellence means putting the guest at the centre of the experience. Taking care of people makes them feel unique and important, transmitting the same values and attention that our loved ones transmitted to us. Memory, consistency. Sensitivity to ingredients and respect for the planet, this is what we must be ambassadors of. Do you love Indian food? Yes, I really like Indian cuisine, even though it's sometimes too spicy for my taste. I don't think I have a preference because I really love fish, legumes, and meat, as well as spices. I find it very balanced and healthy. I really love tandoori chicken, naan, vada , and thali! I hope the names of the dishes are correct! Pictures courtesy: OZEN LIFE MAADHOO Write your comments TAGS Maldives Garden-to-Sea' journey at OZEN LIFE MAADHOO's M6m underwater restaurant Chef Giorgio Servetto

Cricketer Krunal Pandya loves his sneakers and considers Virat Kohli one of the best-dressed cricketers he has met. The face of Phoenix Shopping League (PSL), the Indian all-rounder chatted with t2ONLINE, exclusively

Chitrangada Satarupa on acting with Nawazuddin Siddiqui, motherhood and more

Chitrangada plays Mouni, a struggling yet talented actress, a purist, whose professional unfulfillment has left her bitter

Ashdeen Gara: Why his Parsi embroidery is the ultimate heirloom fashion statement for 2026

By Saionee Chakraborty Aprajita Toor's BREW, a collection of footwear and bags has an instant feel-goodness.